Roasted Portobello Mushroom With Poached Egg In A Creamy Mushroom Sauce

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Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
692
FAT
193%
CHOL
268%
SOD
49%

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Ingredients for 2 servings

2 tablespoons oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 cup hot water

1 tablespoon butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 teaspoon thyme, chopped

1/2 cup cream

1/2 cup parmigiano reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

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